Sirloin With Chili Beer Bbq Sauce Recipes

Steps:

• In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm. Sprinkle steaks with salt and pepper., Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with sauce mixture. Serve with reserved sauce.

Steps:

• 1. Sprinkle steaks with salt and pepper. Broil in oven 4 inches from top for 9-13 minutes on each side or grill on grill to desired doneness. In saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Baste occasionally with 1/2 cup of the sauce. When done slice and place on serving plate. Pour remaining sauce on top and serve.

Steps:

• Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.

Steps:

• Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
• Meanwhile, in a small skillet, saute the garlic in oil until golden.
• Seed and stem the chiles; place in a food processor or blender.
• Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
• Puree thoroughly; transfer mixture to a saucepan.
• Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
• Preheat grill and grill steak to taste.
• At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

Steps:

• Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
• Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
• Preheat a grill or griddle to medium.
• Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
• Serve the burgers on slider rolls topped with pickle slices and the slaw.